Dinner
Tomato and Cream Sauce over Gemelli Pasta*
Red Leaf Lettuce Salad
(w/ Fig Vinaigrette Dressing)
* a.k.a. "Cap't Janeway", from a celebrity recipe in People magazine a few years ago. she used Penne pasta, we had Gemelli...
Tuesday, April 30, 2002
Monday, April 29, 2002
Sunday, April 28, 2002
Spent all day mowing the lot and back property (2 acres), and then rototilling the vegetable garden, after dinner -- I passed out about 10pm, so no updates yesterday... here's the delayed report
(4/27/02)
Dinner
Celeriac Remoulade
Roman Beans
Baked Potato
(w/ chives)
Grilled Corn
Roman Style Seitan [Beef] Stew with Olives
Wine
Coturri Pinot Noir (California/1999)
(4/27/02)
Dinner
Celeriac Remoulade
Roman Beans
Baked Potato
(w/ chives)
Grilled Corn
Roman Style Seitan [Beef] Stew with Olives
Wine
Coturri Pinot Noir (California/1999)
Friday, April 26, 2002
Thursday, April 25, 2002
Dinner
Tofu Cutlets [Pork Chops] with Roasted Fennel, Juniper Berries and Orange Sauce
Braised Spinach and Chard, Brown Lentil, Red Pepper and Red Onion "Napoleon"*
Spinach Salad with Fig Vinaigrette Dressing
* Layered together and compressed with one of those "stacker" tools -- which is really the same as a tin can, but with the round plunger. Also comes in square and triangle shape, but the basic set doesn't come with the pyramid shape, which really bummed me out... The lentils go between each layer which helps hold the whole thing together, starting with the grilled red onion base (leftover from the portobello sandwiches at lunch yesterday), then red pepper (also from yesterday's lunch) then the spinach/chard combo on top. Almost hated to cut into it, but it held together pretty well until the end...
Tofu Cutlets [Pork Chops] with Roasted Fennel, Juniper Berries and Orange Sauce
Braised Spinach and Chard, Brown Lentil, Red Pepper and Red Onion "Napoleon"*
Spinach Salad with Fig Vinaigrette Dressing
* Layered together and compressed with one of those "stacker" tools -- which is really the same as a tin can, but with the round plunger. Also comes in square and triangle shape, but the basic set doesn't come with the pyramid shape, which really bummed me out... The lentils go between each layer which helps hold the whole thing together, starting with the grilled red onion base (leftover from the portobello sandwiches at lunch yesterday), then red pepper (also from yesterday's lunch) then the spinach/chard combo on top. Almost hated to cut into it, but it held together pretty well until the end...
Wednesday, April 24, 2002
Tuesday, April 23, 2002
Dinner
Tofu [Pork Confit] with Lentils and Soyrizo [Chorizo]*
(Paula Wolfert / Cooking in South-West France)
Ruby Red Crescents Potatoes
(boiled, then rolled in salt, pepper and herbs de provence)
Braised Leeks
(Julia Child / Art of French Cooking Vol. 1)
Olive Bread
Dessert
Glace Chocolate Ice Cream
* A great book I don't use much, but dragged it out and tried out a modified version of the recipe, substituting pan-fried tofu cut into strips layered into the lentil/soyrizo mixture. Spicy and hearty at the same time. The potatoes were great too, the herbs really bringing out the earthiness of the "pommes de terre". And we never go wrong with braising the leeks, always sweet and tender.
Tofu [Pork Confit] with Lentils and Soyrizo [Chorizo]*
(Paula Wolfert / Cooking in South-West France)
Ruby Red Crescents Potatoes
(boiled, then rolled in salt, pepper and herbs de provence)
Braised Leeks
(Julia Child / Art of French Cooking Vol. 1)
Olive Bread
Dessert
Glace Chocolate Ice Cream
* A great book I don't use much, but dragged it out and tried out a modified version of the recipe, substituting pan-fried tofu cut into strips layered into the lentil/soyrizo mixture. Spicy and hearty at the same time. The potatoes were great too, the herbs really bringing out the earthiness of the "pommes de terre". And we never go wrong with braising the leeks, always sweet and tender.
Monday, April 22, 2002
Sunday, April 21, 2002
Saturday, April 20, 2002
Friday, April 19, 2002
Thursday, April 18, 2002
Wednesday, April 17, 2002
Dinner
Stir Fry*
(carrots, shiitake mushrooms, scallions, tofu, pistachio nuts)
Stir Fried Basmati Rice
(w/ toasted sesame oil)
Braised Brussel Sprouts
(in soy sauce and spices)
White Eggplant
(with sake, white miso, sesame seeds, sea salt, onion and garlic)
*Our first dinner out on the deck this year. The white eggplant was a last minute surprise, and turned out extremely well, a bit of an Iron Chef moment...
Stir Fry*
(carrots, shiitake mushrooms, scallions, tofu, pistachio nuts)
Stir Fried Basmati Rice
(w/ toasted sesame oil)
Braised Brussel Sprouts
(in soy sauce and spices)
White Eggplant
(with sake, white miso, sesame seeds, sea salt, onion and garlic)
*Our first dinner out on the deck this year. The white eggplant was a last minute surprise, and turned out extremely well, a bit of an Iron Chef moment...
Tuesday, April 16, 2002
Monday, April 15, 2002
Dinner
Moussaka*
Saganaki
(a.k.a. flamin' cheese)
* We made the Moussaka in an 6-inch springform pan (by Martha of course) in a method as seen on "Secrets Of The CIA" cooking show on PBS from a few years ago -- thin eggplant slices are cut on a mandolin or Benriner, and arranged so they overhang and overlap around the edges of the pan and are then stuffed with a rice, tomato, thyme, oregano, coriander, cinnamon mixture combined with a bechamel sauce. Then baked at 375 for about 45 minutes, cooled for 15, inverted, cut into cake shaped wedges and served.
The Saganaki is simply floured soy cheese pieces deep-fried for a minute or so, doused with some hot ouzo, and then flambéd...
Moussaka*
Saganaki
(a.k.a. flamin' cheese)
* We made the Moussaka in an 6-inch springform pan (by Martha of course) in a method as seen on "Secrets Of The CIA" cooking show on PBS from a few years ago -- thin eggplant slices are cut on a mandolin or Benriner, and arranged so they overhang and overlap around the edges of the pan and are then stuffed with a rice, tomato, thyme, oregano, coriander, cinnamon mixture combined with a bechamel sauce. Then baked at 375 for about 45 minutes, cooled for 15, inverted, cut into cake shaped wedges and served.
The Saganaki is simply floured soy cheese pieces deep-fried for a minute or so, doused with some hot ouzo, and then flambéd...
Sunday, April 14, 2002
Friday, April 12, 2002
Thursday, April 11, 2002
Wednesday, April 10, 2002
Tuesday, April 09, 2002
Monday, April 08, 2002
Sunday, April 07, 2002
Friday, April 05, 2002
Thursday, April 04, 2002
Wednesday, April 03, 2002
Dinner
Capellini Pomodoro
Fiddlehead Ferns*
Sauteed Baby Artichokes and Portobello Mushrooms
Ciabatta Bread
*Liz went to the grocery store this afternoon (Kriegers, a small local market with great produce) where even the produce staff asked her what she was going to do with these. Thanks to Jim Peterson's great "Vegetable" book, we at least had a plan. We first cleaned them off and trimmed them slightly and then sauteed the ferns in a little oil, garlic and parsley. They had an asparagus-like texture with a slight bitter component. A definite foodie moment ;)
Capellini Pomodoro
Fiddlehead Ferns*
Sauteed Baby Artichokes and Portobello Mushrooms
Ciabatta Bread
*Liz went to the grocery store this afternoon (Kriegers, a small local market with great produce) where even the produce staff asked her what she was going to do with these. Thanks to Jim Peterson's great "Vegetable" book, we at least had a plan. We first cleaned them off and trimmed them slightly and then sauteed the ferns in a little oil, garlic and parsley. They had an asparagus-like texture with a slight bitter component. A definite foodie moment ;)